After all those holiday sweets, we’re ready for something savory – are you? We’d been brainstorming entrees for a special holiday dinner when this farroto caught our eye. We decided to try a variation on a traditional risotto using our base recipe with added mushrooms and kale.
Shallot, butter, Parmesan and white wine create some kind of magic in this dish. If you’ve never tried a risotto, we’d highly recommend it. It’s not too difficult, and the flavor that can come out of these ingredients is something wonderful. If my family didn’t have the tradition of oyster stew each year on Christmas Eve, maybe they’d consider this dish (anyone else have this tradition?).
A few keys to a good risotto: make sure to use Arborio rice, which is short-grain rice used for making risotto. Resist the urge to rush the technique of adding broth to the rice and letting it cook down; this is what will lend the creamy texture. And, don’t omit the white wine! It adds the right complexity to the dish. If you’re in a pinch (like we were when we made this version), you can substitute brandy for a similar taste.
Enjoy, and happy holidays!
What are you making this year? Let us know your favorite dishes, or any new traditions you hope to start.Print
- 8 cups vegetable broth
- 2 cups mushrooms (we used shiitake and oyster)
- 1 bunch kale
- 1 large shallot
- 2½ tablespoons butter
- 1 teaspoon kosher salt, divided
- 1 ½ cups Arborio rice
- 3/4 cup white wine or brandy
- ¾ cup Parmesan cheese
- Fresh ground pepper
- Place broth in a medium sauce pan and heat to a simmer; reduce heat and keep warm.
- Clean and chop 2 cups mushrooms. Remove the stems from the kale and chop the leaves. Mince 1 shallot.
- In a large heavy-bottomed skillet, pot or Dutch oven, heat 2½ tablespoons butter over medium high heat. Add the shallot, mushrooms, kale, and ½ teaspoon kosher salt, reduce heat to medium, and cook until the shallots are translucent, stirring often, about 3 minutes. Add 1 1/2 cups Arborio rice and stir to combine; cook for 2 minutes. Increase heat to medium-high and add ¾ cup white wine. Cook, stirring, until liquid is almost evaporated, a few minutes.
- At this point, you’re ready to start adding the broth. Add ½ cup warmed broth to skillet. Cook, stirring frequently, until broth is almost absorbed. Repeat, gradually adding broth ½ cup at a time and stirring, until rice is tender but still al dente and sauce is creamy (you may not need all the broth). The process should take about 20 to 25 minutes.
- Stir in ¾ cup Parmesan cheese. Continue to stir until combined (or turn off the heat and cover the dish for a few minutes). Remove from heat and season to taste with kosher salt and pepper. Serve immediately, garnished with Parmesan cheese.
About the Authors
Cookbook Author and writer
Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.